My favorite thing to do with lentils is either to add chilled cooked lentils to salads (pasta salad, lettuce salad, whatever), or to make soup with them...I think I might have posted this recipe somewhere else on this forum, but I can't find it, so here it is:

In large soup pot, heat oil over medium heat. Add onion, garlic, and apricots. Satue, stirring occasionally, until the onion is soft, about 12 minutes. (Do not let apricots burn---you must stir!) Add lentils and stock. Bring to a boil, then reduce the heat and simmer, covered, until lentils are tender, about 30 minutes. Stir in the tomatoes, cumin, thyme, and salt and pepper. Simmer, covered, for 10 minutes. Using an immersion blender, partially puree the soup; stir to mix well, then season with lemon juice and any additional salt/pepper desired. Simmer for 2 or 3 minutes, then serve with parsely for garnish. May also garnish each serving with a dollop of plain yogurt or sour cream (but I wouldn't use low fat varieties, as they tend to separate). Serves 6.

Sauté 2 large onions (2 cups) and 3 coarsely grated carrots in a tiny bit of olive oil (or water). Add ¾ tsp. Crumbled marjoram and ¾ tsp. Crumbled thyme leaves. Stir and sauté for about 5 minutes. Add one (28 oz,) can chopped tomatoes with juice, 7 cups of broth, and 1 ½ c. dried lentils that have been rinsed and picked over. Bring the soup to a boil, reduce heat. Cover and simmer for about one hour or until lentils are tender. Add ½ tsp. Salt and pepper to taste, 6 oz. White wine (optional) and 1/3 c. chopped fresh parsley and simmer for another few minutes. Serve with grated Cheddar, Parmesan or Asiago cheese sprinkled on each portion.

119 calories per 1 cup serving

Gigi

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Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly. Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.

Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 1 hour. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.

I know there have been prior posts about lentils, but I can't find them in recent history. I really want to try to add them to our routine, since they have SO MUCH fiber!! But all the directions I have found just say to boil them in water. That seems like it would be pretty tasteless. Any suggestions for yummy ways to prepare them?

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